Spiced prawns with lemon tahini

Spiced prawns with lemon tahini

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  • 0:20 Prep
  • 0:12 Cook
  • 6 Servings
  • Capable cooks

Featured in
Starters recipes, Prawn recipes


  • 80ml (1/3 cup) extra virgin olive oil
  • 3 3/4 tablespoons ground cumin
  • 2 teaspoons salt
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons cayenne pepper
  • 2 tablespoons plain flour
  • 36 (about 1.25kg) medium green king prawns, deveined, tails intact
  • 185ml (3/4 cup) tahini (Mayver's brand)
  • 90ml cold water
  • 90ml fresh lemon juice
  • 2 tablespoons chopped fresh coriander
  • 1/4 cup fresh coriander leaves, to garnish
  • Mixed salad leaves, to serve


  • Step 1
    Combine 60ml (1/4 cup) olive oil, cumin, salt, garlic powder, cayenne pepper and flour in a large bowl. Add the prawns and gently toss to evenly coat in spice mixture. Set aside for 20 minutes to marinate.
  • Step 2
    Meanwhile, combine the tahini and water in a medium bowl and stir until smooth. Gradually stir in the lemon juice and chopped coriander.
  • Step 3
    Heat the remaining oil in a large non-stick frying pan over high heat. Add one-third of the prawns and cook for 1-2 minutes each side or until they change in colour and are just cooked through. Transfer to a large bowl and cover with foil to keep warm. Repeat in two more batches with remaining prawns.
  • Step 4
    To serve, place the spiced prawns on serving plates and drizzle with the lemon tahini sauce. Sprinkle with coriander and serve with mixed salad leaves.

  • Low carb
  • Low sugar
  • Lower gi


  • 2015 kj


  • 33g

    Fat Total

  • 5g

    Saturated Fat

  • 5g


  • 37g


  • 211mg


  • 1291.8mg


  • 1g

    Carbs (sugar)

  • 6g

    Carbs (total)

All nutrition values are per serve


Prep: 20 mins (+ 20 mins marinating time)

  • Author: Jane Charlton
  • Image credit: Steve Brown
  • Publication: Australian Good Taste

Source: taste.com.au


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